If you’re looking for a delightful treat that balances cozy sweetness with bursts of tartness, this White Chocolate Cranberry Cookies Recipe is an absolute must-try. Imagine soft, chewy cookies packed with toasted pecans, chewy oats, creamy white chocolate chips, and tangy dried cranberries—all mingling in a way that creates a perfect harmony of flavor and texture. These cookies are more than just a dessert; they’re a little bite of happiness you can enjoy any time of year.
Ingredients You’ll Need
The magic of this White Chocolate Cranberry Cookies Recipe lies in a handful of simple yet thoughtfully chosen ingredients. Each one plays a special role, from the rich butter that creates tender crumb, to the combination of sugars adding complex sweetness, and the toasted pecans delivering a satisfying crunch. Together, they make these cookies utterly irresistible.
- Butter (1 cup softened): The foundation of richness that keeps the cookies tender and moist.
- White sugar (1 cup): Adds crispness and sweetness to balance the chewiness.
- Brown sugar (1 cup): Brings a deeper, caramel-like flavor and extra moisture.
- Eggs (2 large): Essential for structure and that perfect cookie chew.
- Vanilla extract (1 teaspoon): Elevates the entire flavor profile with warm, fragrant notes.
- All-purpose flour (2 cups, spooned and leveled): The cookie’s backbone for structure and softness.
- Salt (1/2 teaspoon): A small but critical addition to enhance all the other flavors.
- Baking powder (1 teaspoon): Helps the cookies rise just right for a soft yet slightly puffy texture.
- Baking soda (1 teaspoon): Works with the brown sugar to give a gentle lift and golden color.
- Old fashioned oats (1 cup): Adds chewiness and a hearty touch.
- Toasted pecans (1 1/4 cups, roughly chopped): Provides a toasty crunch that pairs beautifully with the sweet white chocolate.
- Coconut flakes (1/2 cup): A subtle tropical twist adding texture and flavor depth.
- White chocolate chips (1 1/2 cups): Melts into creamy pockets of sweetness throughout every bite.
- Dried cranberries (1 1/4 cups): Their tartness cuts through the sweetness and adds pops of vibrant color.
- Extra white chocolate chips and soaked dried cranberries (optional, for topping): For that picture-perfect finish and extra burst of flavor on top.
How to Make White Chocolate Cranberry Cookies Recipe
Step 1: Toast the Pecans
Chop your pecans and toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant. This step is worth it because toasted pecans bring a rich, nutty flavor that elevates the entire cookie experience. Just be sure not to burn them!
Step 2: Cream the Butter
In a large bowl or stand mixer, beat the softened butter until it becomes light and fluffy. This creaming process is key for achieving the right texture—think soft and tender, not dense.
Step 3: Mix in the Sugars
Add both the white and brown sugars and beat them with the butter. Scraping the sides and bottom ensures an even mix, creating a sweet, flavorful base full of depth.
Step 4: Add Eggs and Vanilla
Incorporate the eggs and vanilla extract, beating well after each addition. These ingredients add moisture, richness, and that warm vanilla aroma that fills your kitchen and your heart.
Step 5: Prepare the Dry Ingredients
Instead of dumping the flour all at once, combine it with salt, baking powder, and baking soda first. Then slowly mix this blend into the wet ingredients just until streaks of flour still show. This careful approach ensures the cookies stay tender and not overworked.
Step 6: Fold in the Oats, Nuts, Coconut, White Chocolate, and Cranberries
Add the oats, toasted pecans, coconut flakes, white chocolate chips, and dried cranberries. Gently mix to combine, taking care to scrape along the bowl so everything is evenly distributed without toughening the dough.
Step 7: Chill the Dough
Cover your dough and pop it in the fridge for at least an hour. Chilling lets the flavors meld and prevents the cookies from spreading too much during baking. If you can, leave it up to 24 hours for even better flavor.
Step 8: Soak Cranberries for Topping (Optional)
For cookies that look as good as they taste, heat water until very hot, then soak about a cup of dried cranberries. Let them plump up while the dough chills. This helps the cranberries stay bright red and juicy on top of your cookies.
Step 9: Preheat Oven and Prepare Baking Sheets
Heat your oven to 350 degrees Fahrenheit. Line baking sheets with silpat mats or parchment paper to keep the cookies from sticking and encourage even baking.
Step 10: Scoop the Dough
Use a large cookie scoop to shape each portion about the size of a golf ball, leaving space between each because these cookies will spread. This size gives you nice, thick cookies with a perfect balance of chewy and soft.
Step 11: Bake Cookies
Bake for 10 to 12 minutes, until the edges turn a lovely golden color and the center loses most of its shine (a little glow is fine). This signals they’re done but still wonderfully soft inside.
Step 12: Drain Soaked Cranberries
Drain the cranberries you soaked earlier and get ready for the final touch to make your cookies totally irresistible.
Step 13: Add Toppings
Right out of the oven, press white chocolate chips and the plump cranberries on top of each cookie. This step adds instant visual appeal and an extra layer of flavor that melts into the warm dough.
Step 14: Cool and Enjoy
Let the cookies set on the pan for about 5 minutes to firm up, then transfer them to a cooling rack. And here’s an unbreakable rule: eat at least one cookie while it’s still warm. Trust me, with a cold glass of milk, it’s simply heaven.
How to Serve White Chocolate Cranberry Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on top right after baking can add a delightful contrast to the sweetness. Alternatively, a dusting of powdered sugar gives a snowy, festive vibe perfect for holidays.
Side Dishes
These cookies pair beautifully with a simple cup of tea or coffee for an afternoon break. If you want to get fancy, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Creative Ways to Present
Try stacking them in a rustic tin tied with ribbon for a charming gift. Or arrange them on a wooden board alongside fresh fruit and nuts for an elegant cookie platter that will wow any guest.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store the cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week—if they last that long!
Freezing
You can freeze the dough after shaping into balls for up to 3 months. Just thaw in the fridge when ready to bake. Baked cookies also freeze well; wrap them tightly and thaw hours before serving to revive their fresh-baked taste.
Reheating
Warm your leftover cookies in the microwave for about 10-15 seconds to recapture that soft, gooey texture that makes them so special. Pair with a warm drink for the ultimate cozy moment.
FAQs
Can I substitute dried cranberries with other dried fruits?
Absolutely! Dried cherries or raisins work wonderfully if you want a slightly different flavor, though dried cranberries give a perfect tanginess that complements the white chocolate brilliantly.
Do I have to soak the cranberries for topping?
Soaking is optional but highly recommended if you want bright, plump cranberries on top that don’t look shriveled. It enhances both appearance and texture beautifully.
Why do I need to chill the dough?
Chilling firms the dough, preventing cookies from spreading too thin and allowing the flavors to blend. Plus, it improves the texture, making your cookies nice and chewy.
Can I use quick oats instead of old fashioned oats?
Old fashioned oats are best because they hold their shape and provide great chewiness. Quick oats tend to break down more, which can alter the texture you want in these cookies.
What if I don’t have pecans? Can I use another nut?
Definitely! Walnuts or almonds can be great substitutes. Toasting any nut beforehand brings out amazing flavor and crunch, so never skip that step.
Final Thoughts
This White Chocolate Cranberry Cookies Recipe is a true crowd-pleaser that feels like a warm hug in cookie form. Whether for a holiday gathering, a cozy night in, or just because you deserve an extra special treat, these cookies bring joy with every bite. I can’t wait for you to try making them and fall in love just like I did!
Print
White Chocolate Cranberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 32 minutes (including chilling time)
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully chewy white chocolate cranberry cookies packed with toasted pecans, oats, and coconut flakes. These cookies combine sweet white chocolate chips and tart dried cranberries for a perfect balance of flavors and textures. Chilling the dough enhances the flavor, and topping each warm cookie with rehydrated cranberries and extra white chocolate chips creates a beautiful and tasty treat ideal for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 1/2 cup coconut flakes
Wet Ingredients
- 1 cup butter, softened (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/4 cups toasted pecans, roughly chopped
- 1 1/2 cups white chocolate chips
- 1 1/4 cups dried cranberries
- Additional white chocolate chips, for topping (optional)
- Additional dried cranberries (soaked), for topping (optional)
Instructions
- Toast Pecans: If desired, chop pecans and toast them in a dry skillet over medium heat for 3-5 minutes or until fragrant. Avoid burning. Remove from heat and allow to cool while preparing dough.
- Cream Butter: In a large bowl or stand mixer, beat softened butter until light and fluffy.
- Add Sugars: Incorporate the white and brown sugars and beat well, scraping the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time and add the vanilla extract, mixing thoroughly.
- Prepare Flour Mixture: Combine flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to the wet ingredients but do not fully incorporate; mix until white streaks remain.
- Add Mix-ins: Gently fold in oats, toasted pecans, coconut flakes, white chocolate chips, and dried cranberries, scraping down bowl sides. Avoid overmixing to prevent tough dough.
- Chill Dough: Refrigerate the dough for at least 1 hour, up to 24 hours for best flavor and texture.
- Soak Cranberries for Topping: Microwave a small bowl of water until very hot, add about 1 cup dried cranberries, and let them soak while the dough chills to soften and plump.
- Preheat Oven: Set oven to 350°F (175°C). Line baking sheets with silpat mat or parchment paper.
- Scoop Cookies: Using a large cookie scoop, form dough balls about 2 inches in diameter (golf ball size). Space at least 2 inches apart on the baking tray.
- Bake: Bake cookies at 350°F for 10-12 minutes or until edges are golden and centers are slightly shiny but not wet.
- Drain Cranberries: Drain the soaked cranberries prepared earlier.
- Add Toppings: Immediately after removing cookies from the oven, press additional white chocolate chips and plump cranberries on top of each cookie.
- Cool and Serve: Allow cookies to set on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for best flavor, especially with a glass of milk.
Notes
- Toasting pecans enhances their flavor but can be skipped if preferred.
- Chilling the dough is crucial for the best texture and flavor development.
- Soaked cranberries used for topping make the cookies look more attractive and add moist bursts of cranberry flavor.
- If you don’t want to soak cranberries, simply omit the topping step or use dried cranberries as-is.
- Use parchment paper or a silpat mat to prevent sticking and promote even baking.
- Be careful not to overmix flour to avoid tough cookies with heavy texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
